Application of azolla filliculoidas seeds, flour improver, improved flour, improved dough and fermented flour product

Abstract

The invention discloses application of azolla filliculoidas seeds, in particular to application of acidic water-soluble protein peptide and tannin from the azolla filliculoidas seeds to promotion of activation and reproduction of saccharomycetes, improvement of yeast fermentation quality and / or improvement of processing quality of flour and dough. Meanwhile, the invention also provides a flour improver prepared from acidic water-soluble protein peptide and tannin extracted from azolla filliculoidas seeds, the flour improver can synergistically improve the quality of fermented flour products in multiple aspects, also has a good physiological regulation function, enhances the nutrient abundance of the flour products, can meet the requirements of consumers in the aspects of food safety, food quality and the like, and has good market prospects. Special improved flour for making various fermented wheaten foods such as steamed buns and bread can be obtained through the flour improver, ingredients are simple, nutrients are natural, additives are not needed, and the flavor and quality of the fermented wheaten foods such as the steamed buns and the bread can be remarkably improved.

Description

Technical Field

[0001] The present invention relates to the technical field of flour improvement, and specifically to the use of Patrinia heterophylla seeds, as well as a flour improver, improved flour, improved dough and fermented flour products prepared from acidic water-soluble protein peptides and tannins extracted from Patrinia heterophylla seeds. Background Art

[0002] Pasta is the staple food in most parts of northern China. With the development of the national economy and the improvement of people's living standards, the varieties of pasta are becoming increasingly diverse, with various patterns and different flavors. Moreover, the modern pasta industry has developed into a complete industrial chain, covering from flour processing to pasta production and sales. The most basic raw material for pasta processing is wheat flour, whose nutritional components mainly include starch, protein, fat, vitamins, minerals, etc. The quality of wheat flour plays a crucial role in the quality of pasta products. As the types of pasta continue to increase, the requirements for the processing quality of wheat flour are also getting higher and higher. According to different processing precisions and uses, wheat flour can be divided into two major categories: graded flour and special flour. Special flour is made by adding food additives to graded flour according to the needs of the use purpose, and has the advantages of diverse types, precise formulas, and stable quality. In addition, with the development of society, the public's demand for nutrition is more diversified, healthy and personalized. Various edible flours such as cereal flour, bean flour, nut flour, and root tuber flour can replace conventional wheat flour to make various flavored pasta products.

[0003] A flour improver refers to a general term for a class of additives that can improve the gluten strength of dough, improve the processing characteristics of dough, enhance the flour quality characteristics, and prevent or resist the aging of flour. Flour improvers have become an important part of the contemporary pasta processing industry. Reasonable use of flour improvers can effectively improve the formation of the gluten network in the dough during the production process, shorten the fermentation time, and enhance the processing characteristics of flour and dough to meet the needs of different markets. Currently, commonly used flour improvers are mainly divided into three categories: natural, chemical, and compound. Natural gluten strengtheners (such as vital gluten, potassium carbonate) have relatively high safety, but have high costs, cumbersome processes, or risks of heavy metal residues; chemical gluten strengtheners (such as ascorbic acid, azodicarbonamide) can quickly improve the dough performance, but may cause chemical residue or carcinogenic disputes (such as semicarbazide, the high-temperature decomposition product of azodicarbonamide), and excessive amounts of some components (such as sodium polyacrylate) may affect digestion; although compound improvers simplify the process, their formulas are complex and their applications are limited. In addition, improvers generally have problems such as strong process dependence (such as water quality requirements, harsh reaction conditions), masking the natural flavor of raw materials, allergy risks (such as soy protein, enzyme preparations), and regulatory restrictions (such as the EU's ban on azodicarbonamide). In the future, it is necessary to develop green alternatives (enzyme preparations, plant proteins), optimize dosage control technology, and strengthen supervision and labeling transparency to balance processing efficiency, safety and functionality. Summary of the Invention

[0004] The present invention provides a new use of Rumex patientia L. seeds, which is to use the acidic water-soluble protein peptides and tannins derived from Rumex patientia L. seeds to promote the activation and reproduction of yeast, improve the quality of yeast fermentation, and / or improve the processing quality of flour and dough.

[0005] As a new food raw material, Rumex patientia L. not only has a high protein content, but also contains various bioactive components such as polysaccharides, flavonoids, polyphenols, and tannins. It is nutritionally comprehensive and is a plant food raw material with significant nutritional advantages. At present, the utilization and development of Rumex patientia L. focus on the nutrition of its stems and leaves, directly pulping the stems and leaves or making Rumex patientia L. powder and adding it to food. The present invention innovatively studies the nutrition of Rumex patientia L. seeds and finds that the acidic water-soluble protein peptides and tannins extracted from Rumex patientia L. seed pulp can not only have a positive impact on the quality of flour products during the dough fermentation process, reduce the adverse effects of oxidative stress on yeast, and improve the fermentation efficiency of yeast; but also enhance the cross-linking of the gluten network in the dough, promote the formation of disulfide bonds, and promote the intermolecular cross-linking behavior between glutenin subunits through tyrosine side-chain residues, thereby forming gluten cross-linked polymers. Therefore, the compounding of acidic water-soluble protein peptides and tannins for the fermentation and storage of flour products can promote the fermentation quality, maintain the unique flavor of the dough, enhance the antioxidant properties of flour products, and thus improve the processing quality and quality.

[0006] Based on the new use of Rumex patientia L. seed nutrition, the present invention develops a flour improver, which contains acidic water-soluble protein peptides and tannins extracted from Rumex patientia L. seeds.

[0007] This flour improver also has good physiological regulation functions, can enhance the nutritional abundance of flour products, and can meet the needs of consumers in terms of food safety, food quality, etc.

[0008] As a limitation to the above technical solution, the acidic water-soluble protein peptides are obtained by crushing Rumex patientia L. seeds, pulping, adjusting the pH to 4.6 - 5.0, and then enzymatically hydrolyzing with acidic protease.

[0009] As a limitation to the above technical solution, the tannins are obtained by continuing the extraction after extracting the acidic water-soluble protein peptides from Rumex patientia L. seeds. Preferably, the extraction temperature is 85 - 95°C.

[0010] Through a stepwise extraction method from Rumex patientia L. seed pulp, first, enzymatic hydrolysis reaction is carried out with acidic protease under certain conditions to extract and separate the small-molecule acidic water-soluble protein peptides therein for improving the vitality of yeast and maintaining the stability of dough fermentation; then, tannins in the residue are extracted by hot water extraction method for promoting the cross-linking of the gluten network and maintaining the rigidity of the gluten structure; at the same time, the compound use of the two can protect the nutritional components and flavor substances and improve the quality of flour products.

[0011] The present invention also provides a preparation method of a flour improver, comprising the following preparation steps:

[0012] a. After the seeds of Atriplex hortensis are screened and washed, they are crushed, pulped, and homogenized, and then the pH is adjusted to 4.6 - 5.0 to obtain Atriplex hortensis seed pulp; preferably, Atriplex hortensis pulp is used to adjust the pH of the Atriplex hortensis seed pulp.

[0013] b. Acid protease is added to the Atriplex hortensis seed pulp with adjusted pH, and then it is heated to 40 - 50 °C for enzymatic hydrolysis reaction. The supernatant obtained after centrifugation is an acidic water-soluble protein peptide solution.

[0014] c. The residue obtained after separating the acidic water-soluble protein peptide solution is added with water, and then the temperature is raised to 85 - 95 °C for extraction. The supernatant obtained after centrifugation is a tannin solution.

[0015] The present invention uses a staged extraction method to extract active substances from Atriplex hortensis seeds to prepare a flour improver. To ensure the effective extraction of the required functional components in Atriplex hortensis seeds, it is only necessary to follow the process stages and control the addition amount, as well as the temperature and time of the enzymatic hydrolysis reaction. This preparation process is simple and convenient, facilitating production, and has stable quality, being safe and reliable.

[0016] As a limitation to the above technical solution, in step b, the addition amount of acid protease is 3000 - 5000 U / g, and the time of the enzymatic hydrolysis reaction is 15 - 30 minutes.

[0017] As a limitation to the above technical solution, in step c, the mass ratio of the residue to the added water amount is 1:8 - 12, and the extraction time is 30 - 60 minutes.

[0018] Further improve and optimize the extraction conditions of acidic water-soluble protein peptides and tannins in Atriplex hortensis seed pulp to fully exert the improvement effect of the nutrition of Atriplex hortensis seeds on flour products and optimize the product quality of flour products.

[0019] Meanwhile, the present invention provides a modified flour, which is prepared by mainly adding the dry powders of the above-mentioned acidic water-soluble protein peptides and tannins to edible flour. 2 - 4 g of acidic protein peptide dry powder and 70 - 90 mg of tannin dry powder are added to every 100 g of edible flour; preferably, the edible flour is wheat flour, mixed flour of miscellaneous grains, or mixed flour of fruits and vegetables.

[0020] The dry powders of acidic water-soluble protein peptides and tannins extracted from Atriplex hortensis seeds are appropriately added to edible flours such as wheat flour, mixed flour of miscellaneous grains, or mixed flour of fruits and vegetables to produce a safe modified flour with high fermentation performance and quality.

[0021] The present invention provides an improved dough, which is mainly made from the improved flour as described above; or, an improved dough is made by mainly adding the solution of acidic water-soluble protein peptide and tannin as described above to the edible flour. The acidic water-soluble protein peptide solution and the tannin solution are formulated into a flour improver according to a mass ratio of 1:0.5 to 1.5, and 55 to 60 g of the flour improver is added to every 100 g of the edible flour. Preferably, the edible flour is wheat flour, mixed flour of miscellaneous grains or mixed flour of fruits and vegetables.

[0022] The acidic water-soluble protein peptide solution and the tannin solution extracted from the seeds of Atriplex hortensis L. are formulated into a flour improver according to a reasonable ratio and added to wheat flour, mixed flour of miscellaneous grains or mixed flour of fruits and vegetables to make an improved dough, which can significantly improve the fermentation quality of the dough.

[0023] The present invention provides a fermented flour product, which is mainly made from the improved flour as described above to make a dough and then fermented and made, or mainly made from the improved dough as described above through fermentation and production.

[0024] Various fermented flour products can be made from the improved flour or the improved dough, such as steamed buns, bread, steamed stuffed buns, and leavened pancakes. The ingredients are simple and natural, without the need for additives, and can also enhance the flavor and quality of the fermented flour products.

[0025] In summary, based on the new uses of acidic water-soluble protein peptide and tannin extracted from the seeds of Atriplex hortensis L. in promoting fermentation and improving the quality of dough, the present invention obtains a flour improver, which can synergistically improve the fermentation quality of flour products in many aspects, and also has good physiological regulation functions, enhancing the nutritional abundance of flour products. It can meet the needs of consumers in terms of food safety, food quality, etc., and is then used to make improved flour, improved dough and various fermented flour products. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 、Effect of flour improver on the rheological properties of dough;

[0027] Figure 2 、Effect of flour improver on the fermentation properties of dough;

[0028] Figure 3 、Effect of flour improver on the specific volume of steamed buns and bread;

[0029] Figure 4 、Effect of flour improver on the antioxidant properties of bread. DETAILED DESCRIPTION OF THE INVENTION

[0030] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0031] The raw materials used in the following examples and comparative examples are all typical products purchased from the market. Quantitative tests are all set with three repeated experiments, and the results are averaged.

[0032] Example 1

[0033] This example relates to the extraction of acidic water-soluble protein peptides and tannins from Rumex patientia L. seeds to prepare a flour improver.

[0034] 1.1 Pretreatment of raw materials

[0035] Rumex patientia L. seed pulp: Take fresh Rumex patientia L. seeds, screen and remove impurities, wash and drain, beat into pulp with a pulp machine, measure the pH to be 5.8 - 6.2, and further homogenize with a homogenizer before use.

[0036] Rumex patientia L. pulp: Take fresh Rumex patientia L., wash and drain, juice and remove residues with a juice extractor, measure the pH to be 3.3 - 3.5, and refrigerate the filtrate for later use.

[0037] 1.2 Separation and extraction of acidic water-soluble protein peptides from Rumex patientia L. seed pulp

[0038] Add Rumex patientia L. pulp to the Rumex patientia L. seed pulp, adjust the pH to 4.6 - 5.0, then add 3000 - 5000 U / g of acidic protease, and carry out an enzymatic hydrolysis reaction in a water bath at 40 - 50 °C for 15 - 30 minutes. Then take it out of the water bath until it returns to room temperature, and centrifuge at 8000 - 10000 r / min for 8 - 12 minutes at room temperature. The collected supernatant is the acidic water-soluble protein peptide solution.

[0039] 1.3 Separation and extraction of tannins from Rumex patientia L. seed residues

[0040] Continue to extract another active substance, tannin, from the Rumex patientia L. seed residues after extracting the acidic water-soluble protein peptides. Add deionized water to the residues according to a solid-liquid ratio of 1:8 - 12 (i.e., residue: water 1:8 - 12) for re-dissolution, and extract at 85 - 95 °C in a water bath for 30 - 60 minutes. Then centrifuge at 8000 - 10000 r / min for 8 - 12 minutes at room temperature. The collected supernatant is the tannin solution.

[0041] 1.4 Preparation of flour improver

[0042] The acid water-soluble protein peptide solution extracted above is compounded with the tannin solution according to a mass ratio of 1:0.5 to 1.5, and mixed evenly to obtain a flour improver.

[0043] Example 2

[0044] This example involves the analysis of the influence of the flour improver in Example 1 on the quality of improved flour and dough.

[0045] 2.1 Determination of farinographic properties

[0046] The JFZD electronic farinograph was used to determine the influence of adding the flour improver on the farinographic properties of the flour. The determination was carried out with reference to the "Determination Method of Electronic Farinograph" (GB / T 14614-2019). Appropriate data was obtained when the sample consistency was between 480 - 520 FU.

[0047] 2.2 Determination of extensibility properties

[0048] The JMLD150 dough extensibility tester was used to determine the influence of adding the flour improver on the extensibility properties of the dough. The determination was carried out with reference to the "Determination Method of Electronic Farinograph" (GB / T 14614-2019). After the dough obtained from the farinograph was left to ferment in a constant temperature environment of 30°C for 45 minutes, 90 minutes, and 135 minutes, the change in the tensile force over time was recorded and observed.

[0049] 2.3 Determination of dynamic rheological properties

[0050] A rheometer was used to determine the influence of adding the flour improver on the rheological properties of the dough. A compound solution of acid water-soluble protein peptide and tannin extracted from the seeds of Atriplex hortensis L. (i.e., the flour improver in Example 1) was used to knead the dough according to a ratio of 55 - 60% based on the wheat flour (i.e., 100 parts of wheat flour and 55 - 60 parts of the flour improver). The dough was placed on the rheometer sample plate, and the excess dough at the edges was removed and coated with mineral oil to prevent water loss. Before the test, the dough was relaxed at room temperature for 4 - 6 minutes, and then a P25 probe with a diameter of 25 mm was used for the test. The plate gap was 2 mm, a stress of 0.1% was applied, the test temperature was 25°C, and the test frequency was 0.1 - 10 Hz. The changes in the parameters of the elastic modulus (G') and viscous modulus (G") within the frequency change range were recorded.

[0051] 2.4 Determination of fermentation performance

[0052] The measuring cylinder method is operated as follows: Knead 100 parts of wheat flour, 55 - 60 parts of flour improver, and 0.5 - 0.7 parts of yeast powder into a dough to improve the dough. Take 60 g of the improved dough, put it into a 250 mL measuring cylinder, and ensure that the gaps in the measuring cylinder are fully compacted. Place the entire measuring cylinder in a constant temperature and humidity chamber (temperature 35 - 37 °C, relative humidity 84 - 86%) for fermentation. Record the time required for the dough to reach the same fermentation volume (50 mL), and the fermentation volume of the dough within the same time (60 min).

[0053] Example 3

[0054] This example relates to the production of steamed buns using the flour improver of Example 1 and the analysis of the quality of the steamed buns.

[0055] 3.1 Production of improved steamed buns

[0056] By mass fraction, take 100 parts of wheat flour, 55 - 60 parts of flour improver, and 0.6 parts of yeast, put them into a B7LB automatic dough mixer and stir for 5 - 10 minutes until the surface is uniform and smooth. Roll it with a dough sheeter 8 - 10 times, manually shape it, cut it into pieces (90 - 100 g / piece) to obtain fresh dough, put it into a proofing box (temperature 35 - 37 °C, humidity 84 - 86%) and proof for 25 - 35 minutes, and steam it in a steamer for 18 - 22 minutes to obtain fresh steamed buns.

[0057] 3.2 Determination of the specific volume of steamed buns

[0058] After cooling the produced steamed buns to 25 °C, accurately weigh their mass, use a JMTY bread volume measuring instrument to measure the volume of the steamed buns, and calculate the ratio of the volume to the mass of the steamed buns, which is the specific volume of the steamed buns.

[0059] 3.3 Determination of the texture characteristics of steamed buns

[0060] Use a Multi Test 2.5-i texture analyzer to measure the texture parameters of the improved steamed buns. After cooling the produced steamed buns to room temperature, cut them into 20 mm thick slices from the middle and place them on the sample stage for testing. Select the TPA test, the probe is P / 36, the pre-test and post-test speeds are both set to 1 mm / s, the trigger force is 5 N, the time interval between two compressions is 3 s, and the compression degree is 50%, and record the texture characteristics of the sample.

[0061] 3.4 Determination of volatile flavor substances in steamed buns

[0062] Weigh 1.5 g of bread crumbs and place them at 1 / 4 volume of a 20 mL headspace vial. Incubate at an incubation speed of 500 r / min for 20 min. Set the injection needle temperature to 85 °C and use nitrogen with a purity of 99.9999% as the carrier gas. Set the gas chromatography-ion mobility spectrometry (GC-IMS) analysis conditions: the chromatographic column is MXT-WAX; the column temperature is 60 °C; both the carrier gas and the drift gas are nitrogen with a purity of 99.9999%; the IMS temperature is 45 °C, and the desorption time is 25 min. Gas chromatography conditions: initially 2.0 mL / min, hold for 2 min, then linearly increase to 10 mL / min within 10 min, then linearly increase to 100 mL / min within 20 min, and then linearly increase to 150 mL / min within 25 min. The drift gas flow rate is 150 mL / min. Data analysis: Analyze the aroma substances in the sample using the GC×IMS Library Search Software, and qualitatively identify the substances using the National Institute of Standards and Technology (NIST) database and the IMS database.

[0063] Example 4

[0064] This example involves making bread using the flour improver of Example 1 and analyzing the quality of the bread.

[0065] 4.1 Preparation of Improved Bread

[0066] By mass fraction, take 100 parts of wheat flour, 55 - 60 parts of flour improver, 1.5 parts of high-sugar-tolerant yeast powder, 10 parts of granulated sugar, 4 parts of edible oil, 10 parts of egg liquid, 4 parts of milk powder, and 1 part of salt. Put them into a B7LB automatic dough mixer and stir for 15 - 20 minutes until the surface is uniform and smooth. Cut into pieces (90 - 100 g / piece), manually shape them, and put them into a proofing box (temperature 35 - 37 °C, humidity 84 - 86%) for proofing for 45 - 65 minutes. Bake in an oven at 170 - 190 °C for the upper heat and 160 - 170 °C for the lower heat for 10 - 15 minutes to obtain fresh bread.

[0067] 4.2 Determination of Bread Specific Volume

[0068] After cooling the made bread to 25 °C, accurately weigh its mass, and use a JMTY bread volume measuring instrument to measure the volume of the bread. Calculate the ratio of the bread volume to the mass, which is the bread specific volume.

[0069] 4.3 Determination of Bread Texture Properties

[0070] The texture parameters of the improved bread were measured using a Multi Test 2.5-i texture analyzer. After cooling the made bread to room temperature, it was cut into 20-mm-thick slices from the middle and placed on the sample stage for testing. The TPA test was selected, with the probe being P / 36. The pre-test, post-test, and test speeds were all set to 1 mm / s, the trigger force was 5 N, the time interval between two compressions was 3 s, the compression degree was 50%, and the texture characteristics of the specimen were recorded.

[0071] 4.4 Determination of the antioxidant capacity characteristics of bread

[0072] The bread cores of Example 4 and Comparative Example 6 below were freeze-dried, and then the freeze-dried bread powder was dissolved in a 60% ethanol solution at a solid-liquid ratio of 1:25 and ultrasonically treated at 40 °C for 40 minutes. The supernatant was taken and diluted according to a certain gradient to obtain extraction solutions with different concentrations.

[0073] DPPH was dissolved in absolute ethanol to prepare a 0.1 mM DPPH solution. Different concentrations of the extraction solutions were mixed with the DPPH solution in equal amounts. After reacting in the dark for 30 minutes, the absorbance was measured using a microplate reader at a wavelength of 517 nm. The DPPH radical scavenging rate was calculated through a formula. Ascorbic acid was used as a positive control, and absolute ethanol was used as a blank control.

[0074] Comparative Example 1

[0075] This comparative example was the blank control of Example 2, with the only difference being that the flour improver was replaced with an equal amount of deionized water, and other operations were the same.

[0076] Comparative Example 2

[0077] This comparative example was the control of Example 2, with the only difference being that the flour improver was replaced with an equal amount of the seed slurry of Portulaca oleracea L. (i.e., the seed slurry of Portulaca oleracea L. in Example 1), and other operations were the same.

[0078] Comparative Example 3

[0079] This comparative example was the control of Example 2, with the only difference being that the flour improver was replaced with an equal amount of the extracted acidic water-soluble protein peptide solution (i.e., the acidic water-soluble protein peptide solution in Example 1), and other operations were the same.

[0080] Comparative Example 4

[0081] This comparative example was the control of Example 2, with the only difference being that the flour improver was replaced with an equal amount of the extracted tannin solution (i.e., the tannin solution in Example 1), and other operations were the same.

[0082] Comparative Example 5

[0083] This comparative example is the blank control of Example 3, and the only difference is that the flour improver is replaced with an equal amount of deionized water.

[0084] Comparative Example 6

[0085] This comparative example is the blank control of Example 4, and the only difference is that the flour improver is replaced with an equal amount of deionized water.

[0086] Result Analysis

[0087] The data of each example in the following table are based on the compounding of the acidic water-soluble protein peptide solution and tannin solution in the flour improver according to a mass ratio of 1:1 (the preparation conditions of the protein peptide solution are as follows: add Rumex patientia L. seed pulp to Rumex patientia L. pulp, adjust the pH to 4.8, then add acidic protease at 4000 U / g, carry out enzymatic hydrolysis reaction in a water bath at 45 °C for 25 minutes, and collect the supernatant by centrifugation at room temperature; the preparation conditions of the tannin solution are as follows: continue to extract from the Rumex patientia L. seed residue after extracting the acidic water-soluble protein peptide, add deionized water to the residue according to a solid-liquid ratio of 1:10, extract at 90 °C in a water bath for 50 minutes, and collect the supernatant by centrifugation at room temperature), and the data measured by adding 60 parts of flour improver to 100 parts of wheat flour in dough, steamed buns, and bread (other components remain unchanged).

[0088] (I). Influence of Flour Improver on the Dough Rheological Properties

[0089] The farinograph number is an important index to evaluate the comprehensive quality of flour, which can effectively characterize the viscoelasticity, kneading resistance and stability of the dough during the kneading process, as well as the strength and damage degree of gluten.

[0090] It can be seen from Table 1 that the addition of the flour improver makes the water absorption rate of the flour significantly higher than that of the comparative example. This may be because the carboxylic acid groups of the acidic protein peptides in the flour improver have stronger hydrophilicity and dissociation ability, smaller molecular weight and higher solubility, as well as more efficient ion-dipole interactions, thus promoting the competition between the original gluten proteins and starches for water binding. The formation time is measured by adding water to the flour until the dough reaches the maximum consistency without breaking. The formation time and stability time of Example 2 are significantly higher than those of the comparative example, indicating that the flour improver promotes the initial formation of gluten. The farinograph number of Example 2 is the highest, significantly higher than that of other comparative examples, which shows that the flour improver of the present invention can significantly optimize the gluten network structure, enhance the elasticity and stability of the dough, and thus improve the comprehensive quality of the flour.

[0091] Table 1 Influence of Flour Improver on Rheological Properties

[0092]

[0093] (II). Influence of the Addition of Flour Improver on the Dough Tensile Properties

[0094] As can be seen from Table 2-1, Table 2-2 and Table 2-3, the flour improver shows significant advantages in the tensile properties of the dough at different time points (45 minutes, 90 minutes and 135 minutes).

[0095] Example 2 shows the best comprehensive performance at all time points: its energy absorption value is significantly higher than that of other comparative examples, and it continues to increase with the extension of time, indicating that Example 2 can effectively improve the energy absorption capacity of the dough, strengthen the gluten strength of the dough, promote the full formation of the gluten network structure, and make the dough have better toughness or anti-fracture performance; the extensibility is also better than that of other groups, and although it decreases with time, it still remains at a high level, indicating that the flour improver of the present invention significantly improves the ductility and plasticity of the dough; at the same time, the maximum resistance of Example 2 is always lower than that of other comparative examples, indicating that Example 2 has better processing performance. The dough with only the acidic protein peptide of Rumex patientia seeds added in Comparative Example 3 shows better performance in some indicators, but the overall performance is still inferior to that of Example 2. By optimizing the energy absorption, extensibility and internal resistance of the dough, Example 2 significantly improves the tensile properties of the dough, especially maintaining excellent processing performance even in the long term.

[0096] Table 2-1 Influence of flour improver on tensile properties (45min)

[0097]

[0098] Table 2-2 Influence of flour improver on tensile properties (90min)

[0099]

[0100] Table 2-3 Influence of flour improver on tensile properties (135min)

[0101]

[0102] (III) Influence of flour improver on dynamic rheological properties of dough

[0103] The influence of different treatment groups on the rheological properties of the dough is as shown in the appendix Figure 1 In the range of 0.1-10 Hz, G' and G" increase with the increase of frequency, and G' is always greater than G", and the elastic properties of the two doughs generally dominate.

[0104] Example 2 shows a relatively balanced performance in improving the rheological properties of the dough. Its storage modulus (G’) and loss modulus (G”) show an increase in viscoelasticity compared to Comparative Example 1. However, compared to other comparative examples, Example 2 achieves a better balance between elasticity and viscosity. A moderate G’ value indicates that the dough can maintain good structural stability during processing, while a moderate G” value indicates that the dough can effectively dissipate energy during deformation, showing good ductility and flexibility. This balance enables Example 2 to exhibit excellent performance in processing properties and mechanical strength. In contrast, other comparative examples may have too high or too low values of G’ and G”, resulting in problems such as unstable structure or insufficient ductility of the dough during processing. Overall, by optimizing the rheological properties of the dough, Example 2 significantly improves its processing adaptability and the texture of the final product, demonstrating significant advantages in flour improvers.

[0105] (IV). Influence of Flour Improver on Fermentation Characteristics

[0106] During the fermentation process, yeast continuously produces CO2, which diffuses from the liquid phase into the bubbles. The gas cells grow continuously on the gluten network. Due to the pressure generated by expansion, the gluten network will continue to expand, causing the dough to expand as a whole and have elasticity. Therefore, a stable and strong gluten network structure is required for the dough to have good gas-holding ability.

[0107] The influence of Example 2 on the dough fermentation performance compared with Comparative Examples 1-4 is as follows Figure 2 As shown, after adding the flour improver, the volume change reaches a maximum of 74 mL after 60 minutes of proofing, and the time taken for the volume to increase by 50 mL reaches a minimum of 24.48 minutes. It increases the fermentation volume at the same fermentation time and shortens the fermentation time required to reach the same fermentation volume. This shows that the addition of the flour improver promotes the proofing and gas-holding ability of the dough. It may be that the small molecule acidic water-soluble protein peptides in the flour improver promote the yeast activity, improve the gas-producing ability of the yeast, promote the expansion of the dough and increase the CO2 production level, thereby promoting the dough fermentation process. It may also be that during fermentation, tannin cross-links with gluten protein molecules, making the gluten network structure more stable and able to withstand the gravity of the dough, enabling the dough to reach a fermentation height that is difficult to achieve without addition. During the fermentation process, some components in the flour improver also enter the dough system, thereby improving the ductility of the dough and enabling the dough to fully extend and ferment.

[0108] (V). Influence of Flour Improver on the Specific Volume of Steamed Buns and Bread

[0109] The specific volume represents the degree of fermentation and the fluffy texture, which is jointly determined by the strength of the gluten protein network structure and the gas production of yeast. It is an important factor for evaluating the quality of fermented flour products.

[0110] The effects of different treatment groups on the specific volume of steamed buns and bread are shown in the attached drawings Figure 3 As shown, the specific volume of Example 3 is higher than that of Comparative Example 5, and the specific volume of Example 4 is higher than that of Comparative Example 6. During the proofing and fermentation processes of fermented flour products, a better gluten network is required to retain gas and volume expansion. Therefore, in corroboration with the above experimental results, the flour improver promotes the fermentation of the dough and the development of the gluten structure. The flour improver strengthens the gluten network, thereby enabling it to encapsulate the CO2 produced by yeast fermentation, and further improving the gas-holding capacity of the dough. In addition, adding the flour improver stimulates the activity of yeast in the dough, increasing the gas-producing ability of yeast during the proofing process, thus promoting the volume expansion and increase in specific volume of steamed buns and bread.

[0111] (VI). Effects of flour improver on the texture properties of steamed buns and bread

[0112] Texture properties can objectively reflect the softness and taste of fermented flour products and are important parameters for measuring quality. Among the parameters measured below, hardness, adhesiveness, and chewiness are negatively correlated with the edible quality of fermented flour products within a certain range, while elasticity and cohesiveness are positively correlated with quality. The texture characteristics of steamed buns are shown in Table 3 below. Examples 3 and 4 are steamed buns and bread with added flour improver, and Comparative Examples 5 and 6 are ordinary steamed buns and bread. After adding the flour improver, the hardness, chewiness, and adhesiveness of steamed buns and bread decrease, while the cohesiveness increases. Hardness is often regarded as a key indicator for evaluating the overall texture, and a soft texture is a quality characteristic of high-quality steamed buns and bread.

[0113] Table 3 Effects of flour improver on the texture properties of steamed buns and bread

[0114]

[0115]

[0116] Based on the above experimental results, it can be inferred that the addition of the flour improver may promote the expansion of the air chamber, thereby promoting the formation of the soft texture structure of steamed buns. The decrease in hardness and the increase in cohesiveness may be due to the flour improver promoting the formation of the gluten network. The increase in cohesiveness indicates a reduced likelihood of the finished product crumbling. The lower chewiness reflects the porous structure of the flour product after adding the flour improver. Due to the addition of the flour improver, the fermentation properties and internal structure of the dough are affected, resulting in an increase in elasticity.

[0117] (VII). Effects of flour improver on the volatile flavor compounds of steamed buns

[0118] Flavor dominates in consumer preference, acceptance, and purchasing behavior. As shown in Table 4, 38 volatile flavor compounds were identified from different steamed buns, including alcohols, aldehydes, esters, ketones, acids, ethers, alkenes, and other compounds.

[0119] Table 4 Effects of flour improvers on volatile flavor compounds in steamed buns

[0120]

[0121]

[0122] According to the data analysis of volatile flavor compounds, Example 3 was significantly higher than Comparative Example 5 in the contents of various key flavor compounds, showing more excellent flavor characteristics. For example, the contents of 2,6-dimethylpyrazine and 4-methylpentanol in Example 3 were higher than those in Comparative Example 5 respectively. These two substances are usually related to baking aroma and fruity aroma, which may endow Example 3 with a more intense aroma characteristic. In addition, the contents of 2-methylbutyric acid and pentan-1-ol in Example 3 were also significantly higher than those in Comparative Example 5. These substances may contribute more cheesy and fruity flavors. At the same time, Example 3 also showed advantages in low-content flavor compounds such as pyridine and 1-propene-3-methylthio, further enhancing the complexity and layering of its flavor. Generally speaking, by optimizing the composition and content of volatile flavor compounds, Example 3 demonstrated richer and more harmonious flavor characteristics, significantly superior to Comparative Example 5. The flour improver may play a beneficial role in dough fermentation.

[0123] (VIII) Effects of flour improvers on the antioxidant capacity of bread

[0124] The antioxidant performance of flour improvers on bread is shown in the appendix Figure 4 As can be seen, VC (ascorbic acid) as a positive control showed excellent antioxidant capacity. Its scavenging rate rapidly increased from about 20% at a low concentration (0.2 mg / mL) to nearly 100% at a high concentration (1.0 mg / mL), showing an efficient free radical scavenging effect. The scavenging rate of Example 4 was significantly higher than that of Comparative Example 6, about 40% at a low concentration, and steadily increased with the increase of concentration to about 90% at a high concentration, indicating its good dose-dependence and antioxidant potential. In contrast, the scavenging rate of Comparative Example 6 was lower, only about 30% at a low concentration, and increased slowly with the increase of concentration, reaching only about 70% at a high concentration, with limited antioxidant capacity. Generally speaking, Example 4 performed outstandingly in antioxidant performance, especially approaching the effect of VC in the medium to high concentration range, and has potential application value.

[0125] For the convenience of the application of the flour improver, the protein peptide solution and the tannin solution can be prepared into dry powder through processes such as spray drying or freeze drying. In the embodiment of the present invention, 50-60 g of the flour improver prepared by compounding the acidic water-soluble protein peptide solution and the tannin solution with a mass ratio of 1:1 is added to 100 g of edible flour, and the corresponding protein peptide is 2.74-2.99 g and the tannin is 74.78-81.58 mg. According to the actual application requirements, 2-4 g of acidic protein peptide dry powder and 70-90 mg of tannin dry powder can be added to every 100 g of edible flour for preparing improved flour, dough and fermented flour products.

[0126] In summary, by systematically exploring the multi-dimensional effects of the flour improver on flour, dough and flour products, its significant advantages in optimizing flour quality characteristics, tensile properties, rheological behavior, fermentation kinetics and antioxidant activity are revealed. It is particularly outstanding in enhancing the gluten network strength, improving the elasticity and extensibility of the dough, improving the fermentation efficiency and free radical scavenging ability, and is significantly better than the comparative example. In addition, the introduction of the flour improver significantly improves the texture characteristics and flavor profile of the flour products, reduces the hardness and chewiness, enhances the cohesiveness and elasticity, and at the same time enriches the diversity of volatile flavor substances. The above shows that the flour improver has important application value in improving the comprehensive quality of flour products, meets the market demand for high-quality flour products, and provides a new improvement strategy for the field of food science.

Claims

1. The use of leaf-eating grass seeds, characterized in that: Acidic water-soluble protein peptides and tannins derived from foliage grass seeds are used to promote the activation and reproduction of yeast, improve yeast fermentation quality, and / or improve the processing quality of flour and dough.

2. A flour improver, characterized in that: Contains acidic water-soluble protein peptides and tannins extracted from the seeds of leaf-eating grasses.

3. The flour improver according to claim 2, characterized in that: The acidic water-soluble protein peptide is obtained by crushing and beating the seeds of leaf-eating grass, adjusting the pH to 4.6-5.0, and then enzymolyzing with acidic protease.

4. The flour improver according to claim 3, characterized in that: The tannin is obtained by extracting acidic water-soluble protein peptides from foliage grass seeds and then continuing to leaching. Preferably, the leaching temperature is 85-95°C.

5. A method for preparing the flour improver according to any one of claims 2 to 4, characterized in that: The method comprises the following preparation steps: a. After the leaf-eating grass seeds are screened and washed, they are crushed, pulped, homogenized, and then the pH is adjusted to 4.6-5.0 to obtain leaf-eating grass seed slurry; preferably, the leaf-eating grass slurry is used to adjust the pH of the leaf-eating grass seed slurry; b. Adding acidic protease to the pH-adjusted foliage grass seed slurry, and then heating to 40-50° C. for enzymatic hydrolysis, and centrifuging to obtain a clear liquid that is an acidic water-soluble protein peptide solution; c. Add water to the residue obtained after separating the acidic water-soluble protein peptide solution, and then heat it to 85-95°C for extraction. The clear liquid obtained by centrifugation is the tannin solution.

6. The method for preparing the flour improver according to claim 5, characterized in that: In step b, the amount of acid protease added is 3000-5000 U / g, and the enzymatic reaction time is 15-30 minutes.

7. The method for preparing the flour improver according to claim 5, characterized in that: In step c, the mass ratio of the residue to the amount of water added is 1:8-12, and the extraction time is 30-60 minutes.

8. An improved flour, characterized in that: The improved flour is prepared by mainly adding dry powder of the acidic water-soluble protein peptide and tannin as described in any one of claims 2 to 4 to edible powder, and adding 2 to 4 g of acidic protein peptide dry powder and 70 to 90 mg of tannin dry powder to every 100 g of edible powder; preferably, the edible powder is wheat flour, mixed grain flour or mixed fruit and vegetable flour.

9. An improved dough, characterized in that: The improved dough is mainly made from the improved flour described in claim 8; or, the acidic water-soluble protein peptide and tannin solution described in any one of claims 2 to 4 are mainly added to edible flour to make the improved dough, the acidic water-soluble protein peptide solution and the tannin solution are prepared into a flour improver in a mass ratio of 1:0.5 to 1.5, and 55 to 60 g of the flour improver is added to every 100 g of edible flour. Preferably, the edible flour is wheat flour, mixed grain flour or mixed fruit and vegetable flour.

10. A fermented flour product, characterized in that: The dough is mainly made from the improved flour according to claim 8 and then fermented and made, or the dough is mainly made from the improved dough according to claim 9 and then fermented and made.

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